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If you’re on the hunt for a comforting, flavorful dish that feels like a warm hug on a plate, you’ve got to try this Creamy Pesto Chicken and Broccoli Pasta Bake Recipe. It brings together tender chicken, vibrant broccoli, and al dente pasta all enveloped in a rich, luscious pesto cream sauce that’s positively irresistible. Whether you’re feeding a hungry family or craving a satisfying weeknight meal, this bake hits all the right notes with its creamy texture, fresh herbaceous pesto, and delightful bursts of sun-dried tomato. It’s truly a crowd-pleaser that you’ll find yourself making again and again.
Ingredients You’ll Need
Believe it or not, this recipe shines with just a handful of simple ingredients, each one playing an essential role in creating a harmony of flavors and textures. From the juicy shredded chicken to the fresh broccoli and the creamy, cheesy sauce, everything blends to make a vibrant and hearty dish.
- 1 pound boneless, skinless chicken breasts: Cooked and shredded, this is the protein star that keeps the bake satisfying and hearty.
- 1 pound dried pasta (penne, fusilli, or rotini): Choose your favorite shape; its sturdy texture holds the creamy sauce beautifully.
- 1 head of broccoli: Cut into florets, it adds a pop of green and a nice crunch that contrasts the smooth sauce.
- 1 cup heavy cream: This creates the silky base of the sauce, making everything rich and indulgent.
- 1/2 cup grated Parmesan cheese: Brings a sharp, nutty depth that melts perfectly into the sauce.
- 1/4 cup pesto sauce: Packed with fresh basil and garlic flavor, it infuses the entire dish with vibrant herb notes.
- 1/4 cup sun-dried tomatoes: Chopped for bursts of sweet and tangy flavor that lift the creamy sauce.
- 1 clove garlic, minced: Adds a subtle kick and aromatic essence that ties the sauce together.
- Salt and pepper to taste: Essential seasonings to balance and enhance all the flavors.
How to Make Creamy Pesto Chicken and Broccoli Pasta Bake Recipe
Step 1: Cook the Pasta and Broccoli
Start by boiling your pasta until it’s perfectly al dente following the package instructions—this ensures it will hold up well in the bake without becoming mushy. At the same time, steam the broccoli florets just until they’re tender but still retain a bit of crunch and their beautiful vibrant green. This double-cooking sets the foundation for a just-right texture in the final dish.
Step 2: Prepare the Creamy Pesto Sauce
In a large skillet, gently combine heavy cream, grated Parmesan, pesto sauce, sun-dried tomatoes, and minced garlic over medium heat. Stir continuously until the Parmesan melts fully and the sauce becomes thick, luscious, and irresistibly creamy. The aroma from the basil-forward pesto and garlic will fill your kitchen, giving you an early hint of the magic to come.
Step 3: Combine Pasta, Broccoli, and Chicken into the Sauce
Now the fun part: toss your cooked pasta, steamed broccoli, and shredded chicken into the creamy pesto sauce. Make sure every piece is coated evenly with that glossy, flavorful sauce—it’s the glue that brings this dish to life. This mix already looks mouthwatering before it even hits the oven!
Step 4: Bake to Perfection
Transfer the saucy pasta mixture to a greased 9×13 inch baking dish, spreading it out evenly so it cooks uniformly. Bake in a preheated 375°F (190°C) oven for about 20 to 25 minutes until the whole bake is bubbly and beautifully heated through. This step melds the flavors beautifully and adds a slight golden touch on top that’s simply irresistible.
How to Serve Creamy Pesto Chicken and Broccoli Pasta Bake Recipe
Garnishes
To make your bake truly shine, consider sprinkling a little extra grated Parmesan or freshly chopped basil right before serving. A few twists of cracked black pepper add a perfect finishing touch that wakes up all the flavors. If you want a pop of color and a bit of texture, toasted pine nuts or a light drizzle of extra virgin olive oil works wonders as well.
Side Dishes
This creamy pesto pasta bake is a complete meal on its own, but if you want to serve something extra, light and crisp salads complement it wonderfully. Try a simple mixed green salad with a lemon vinaigrette to cut through the richness or roasted cherry tomatoes for a sweet, tangy sidekick.
Creative Ways to Present
Impress your guests by serving the bake in individual ramekins for a charming, personalized touch. Alternatively, garnish each portion with a fresh basil leaf or a dollop of mascarpone cheese for a luxe finish. A rustic wooden board with freshly sliced baguette rounds alongside makes for a warm and inviting presentation.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and store in the refrigerator for up to three days. This makes it a perfect make-ahead meal that you can easily reheat for quick lunches or dinners without losing its creamy goodness.
Freezing
The Creamy Pesto Chicken and Broccoli Pasta Bake Recipe freezes beautifully. Just pop it into a freezer-safe container before baking or after it’s fully cooled. It will keep well for up to two months. Just thaw overnight in the fridge before reheating to maintain texture and flavor.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also use the microwave, but be sure to stir halfway to ensure the sauce heats evenly and stays creamy.
FAQs
Can I use frozen broccoli for this pasta bake?
Absolutely! Just make sure to thaw and drain the broccoli well to avoid excess moisture, which could make the bake watery. Frozen broccoli is a convenient alternative that still tastes great.
Is it possible to make this dish vegetarian?
Yes! You can simply leave out the chicken and perhaps add more veggies like mushrooms or roasted peppers to keep it hearty and satisfying while keeping all the creamy pesto flavor in place.
What type of pesto works best in this recipe?
A classic basil pesto is ideal here because it offers that fresh, herbaceous boost that cuts through the creaminess. However, sun-dried tomato pesto or arugula pesto can work beautifully for a twist.
Can I use a different type of cheese instead of Parmesan?
While Parmesan provides a nutty and sharp flavor, you can experiment with Pecorino Romano or Grana Padano for similar effects. Just avoid very mild cheeses, as they may not complement the pesto as well.
Is this recipe suitable for meal prep?
Definitely! It reheats beautifully, making it a perfect candidate for meal prep lunches or dinners. Just portion it out and you’ll have a quick, satisfying meal ready in minutes.
Final Thoughts
If you’re craving a dish that’s bursting with flavor, creamy textures, and the perfect balance of fresh and rich ingredients, this Creamy Pesto Chicken and Broccoli Pasta Bake Recipe is a must-make. It’s cozy without being heavy, immensely satisfying, and surprisingly simple to pull together. Once you make it, you’ll wonder how you ever lived without it!
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Creamy Pesto Chicken and Broccoli Pasta Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-inspired
Description
This Creamy Pesto Chicken and Broccoli Pasta Bake is a comforting, flavorful dish perfect for weeknight dinners. Tender shredded chicken and fresh broccoli are combined with pasta and enveloped in a rich, cheesy pesto cream sauce, then baked to bubbly perfection. It’s an easy, wholesome meal that serves six and can be ready in just 40 minutes.
Ingredients
Protein & Pasta
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 pound dried pasta (penne, fusilli, or rotini)
Vegetables
- 1 head of broccoli, cut into florets
- 1/4 cup sun-dried tomatoes, chopped
- 1 clove garlic, minced
Sauce & Cheese
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup pesto sauce
Seasoning
- Salt and pepper to taste
Instructions
- Cook pasta and broccoli: Cook the pasta according to package directions until al dente. In a separate pot, steam the broccoli florets until tender but still crisp, then drain.
- Prepare sauce: In a large skillet over medium heat, combine the heavy cream, grated Parmesan cheese, pesto sauce, chopped sun-dried tomatoes, and minced garlic. Stir and heat until the cheese has melted and the sauce becomes creamy and smooth.
- Combine ingredients: Add the cooked pasta, steamed broccoli, and shredded chicken into the skillet with the creamy pesto sauce. Toss gently but thoroughly to coat all ingredients evenly with the sauce.
- Bake: Transfer the combined mixture to a greased 9×13 inch baking dish. Spread it out evenly. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the casserole is bubbly and heated through.
- Serve: Remove from the oven and serve immediately while hot, enjoying the creamy, flavorful pasta bake.
Notes
- For best results, shred the chicken after cooking it by boiling, baking, or using rotisserie chicken.
- You can substitute heavy cream with half-and-half for a lighter version but expect a less creamy sauce.
- Feel free to use fresh pesto or store-bought pesto sauce according to your preference.
- Broccoli florets can also be roasted instead of steamed for a nuttier flavor.
- This dish can be prepared ahead and refrigerated before baking; just add a few extra minutes to the baking time if cold from the fridge.
